Nutrition

No nutrition information available.

Ingredients

HONEY CHIPOTLE PECAN CRUSTED SALMON:
6 each Center cut salmon fillets
2 cupsGreek yogurt, plain
3 cups Azar® Honey Chipotle Pecans, crushed
CARROT PUREE:
6 cupsCarrots, fresh, peeled and roughly chopped
3 cups Milk
¾ teaspoon Garlic powder
¾ teaspoon Turmeric
¾ teaspoon Smoked paprika
¾ teaspoon Chili powder
1 ½ teaspoon Salt
1 ½ tablespoons Honey
MARINATED KALE AND COUSCOUS:
½ cup Lemon juice
½ cup Extra virgin olive oil
3 tablespoons Honey
1 teaspoonSalt
4 quarts Kale, fresh, chopped
2 cupsIsraeli couscous, boiled
FINAL ASSEMBLY:
3 cupsCarrot Puree
6 cups Marinated Kale and Couscous
6 each Honey Chipotle Pecan Crusted Salmon

Procedure

Makes 6 Servings

Honey Chipotle Pecan Crusted Salmon:

  1. With gloves on, dip the fish into Greek yogurt, scraping off all but a thin layer.
  2. Place fish into the crushed honey chipotle pecans to coat. Refrigerate until ready to bake.

Carrot Puree:

  1. In a medium saucepan combine carrots, milk, garlic, turmeric, smoked paprika, chili powder and salt. Allow to simmer on low heat for 20-30 minutes or until the carrots are fork-tender.
  2. Place mixture in the blender and add honey; puree until smooth. Hold refrigerated until used for service.

Marinated Kale and Couscous:

  1. In a one gallon cambro, whisk together the lemon juice, olive oil, honey, salt, and pepper.
  2. Add kale and Israeli couscous; and toss to coat in liquid ingredients.
  3. Let marinate for at least one hour before serving.

To Make One Portion:

  1. Pre heat oven to 300°
  2. Bake fish for 8-10 minutes, or until cooked through.
  3. Warm carrot puree and spread ½ cup on the plate.
  4. Top with 1 cup of the Marinated Kale and Couscous and one Honey Chipotle Pecan Crusted Salmon. Serve immediately.

Nutrition

No nutrition information available.

Honey Chipotle Salmon

Ingredients

HONEY CHIPOTLE PECAN CRUSTED SALMON:
6 each Center cut salmon fillets
2 cupsGreek yogurt, plain
3 cups Azar® Honey Chipotle Pecans, crushed
CARROT PUREE:
6 cupsCarrots, fresh, peeled and roughly chopped
3 cups Milk
¾ teaspoon Garlic powder
¾ teaspoon Turmeric
¾ teaspoon Smoked paprika
¾ teaspoon Chili powder
1 ½ teaspoon Salt
1 ½ tablespoons Honey
MARINATED KALE AND COUSCOUS:
½ cup Lemon juice
½ cup Extra virgin olive oil
3 tablespoons Honey
1 teaspoonSalt
4 quarts Kale, fresh, chopped
2 cupsIsraeli couscous, boiled
FINAL ASSEMBLY:
3 cupsCarrot Puree
6 cups Marinated Kale and Couscous
6 each Honey Chipotle Pecan Crusted Salmon

Procedure

Makes 6 Servings

Honey Chipotle Pecan Crusted Salmon:

  1. With gloves on, dip the fish into Greek yogurt, scraping off all but a thin layer.
  2. Place fish into the crushed honey chipotle pecans to coat. Refrigerate until ready to bake.

Carrot Puree:

  1. In a medium saucepan combine carrots, milk, garlic, turmeric, smoked paprika, chili powder and salt. Allow to simmer on low heat for 20-30 minutes or until the carrots are fork-tender.
  2. Place mixture in the blender and add honey; puree until smooth. Hold refrigerated until used for service.

Marinated Kale and Couscous:

  1. In a one gallon cambro, whisk together the lemon juice, olive oil, honey, salt, and pepper.
  2. Add kale and Israeli couscous; and toss to coat in liquid ingredients.
  3. Let marinate for at least one hour before serving.

To Make One Portion:

  1. Pre heat oven to 300°
  2. Bake fish for 8-10 minutes, or until cooked through.
  3. Warm carrot puree and spread ½ cup on the plate.
  4. Top with 1 cup of the Marinated Kale and Couscous and one Honey Chipotle Pecan Crusted Salmon. Serve immediately.

Nutrition

No nutrition information available.